Nutritional Status, Diet and Viral Respiratory Infections: Perspectives for Severe Acute Respiratory Syndrome Coronavirus 2

Overview

Journal Br J Nutr

Specialty Nutritional Sciences

Date 2020 Aug 27

PMID 32843118

Citations 59

Authors

Ana Heloneida de Araujo Morais

Jailane de Souza Aquino

Juliana Kelly da Silva-Maia

Sancha Helena de Lima Vale

Bruna Leal Lima Maciel

Thais Sousa Passos

Affiliations

Soon will be listed here.

Abstract

COVID-19, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), was recognised by the WHO as a pandemic in 2020. Host preparation to combat the virus is an important strategy to avoid COVID-19 severity. Thus, the relationship between eating habits, nutritional status and their effects on the immune response and further implications in viral respiratory infections is an important topic discussed in this review. Malnutrition causes the most diverse alterations in the immune system, suppressing of the immune response and increasing the susceptibility to infections such as SARS-CoV-2. On the other hand, obesity induces low-grade chronic inflammation caused by excess adiposity, which increases angiotensin-converting enzyme 2. It decreases the immune response favouring SARS-CoV-2 virulence and promoting respiratory distress syndrome. The present review highlights the importance of food choices considering their inflammatory effects, consequently increasing the viral susceptibility observed in malnutrition and obesity. Healthy eating habits, micronutrients, bioactive compounds and probiotics are strategies for COVID-19 prevention. Therefore, a diversified and balanced diet can contribute to the improvement of the immune response to viral infections such as COVID-19.

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